Dongsheng Crisp Meat Carp
Cantonese cuisine · ⭐ 3.9
No. 52, Jiangcheng Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 52, Jiangcheng Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Fried Fish Fillet, Sweet and Sour Fish Strips, Crispy Wuchang Fish.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.9
- Address: No. 52, Jiangcheng Road
- Popular dishes: Fried Fish Fillet, Sweet and Sour Fish Strips, Crispy Wuchang Fish, Pork Belly, Raw Fish Slices
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Dishes
Fried Fish FilletFried fish fillets are made from fresh fish fillets, marinated and coated with starch or batter before frying until golden and crispy. Common fish used include cod, sea bass, or whiting.
Sweet and Sour Fish StripsSweet and sour fish fillets are made by marinating fish strips, frying them until crispy outside and tender inside, then stir-frying with a sauce of sugar, vinegar, soy sauce, and cooking wine to coat evenly.
Crispy Wuchang FishCrispy-boned carp is a dish made with crispy-boned carp fish. The fish is cut into pieces, marinated with salt and cooking wine, then fried or pan-fried until the skin is crispy. Finally, it's stir-fried with a seasoning sauce or side vegetables.
Pork BellyPork belly is a cut of pork with layers of fat and muscle, commonly used in slow-cooked dishes like braised pork belly.
Raw Fish SlicesFish sashimi is a dish primarily made with fresh fish meat, typically using delicate and tender fish species. The fish is carefully prepared and sliced into thin pieces, then served with accompaniments such as scallions, ginger, and garlic, along with a specially crafted sauce. The preparation emphasizes the freshness of ingredients and the precision of knife skills, ensuring each slice of fish maintains optimal texture and flavor.